Sichuan cuisine must be fragrant, and chili oil is the top choice.
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The unique taste of Sichuan cold dishes has made diners hungry. It can be mixed into dozens of different appetizing dishes that are suitable for people of all ages. Red oil cold dishes have a long history and can be traced back to the Zhou Dynasty and the Qin and Han dynasties. Every cold dish eaten is not just the food itself, but the seasoning is the soul. Sugar, sesame oil, vinegar, salt, and chili oil, etc. add more or less seasoning, giving each cold dish a different taste. Before eating, mix all the ingredients and sauce evenly, and the sour, spicy, sweet, and numb flavors will spread in your mouth, waking up your stomach and nourishing your body. Red oil cold dishes are generally divided into spicy, numb and spicy, and five-flavored categories: They are dishes made by adding red oil and other ingredients to the preliminarily processed and blanched raw materials. Simple ingredients can also be delicious, and they go well with anything. Cold noodles, spicy noodles, and cold noodles are all incomplete without a spoonful of chili oil. Sichuan-style cold dishes always leave a lasting impression, and the chili oil is its soul. The most important thing about Sichuan-style chili oil is not spiciness, but the "fragrance" and "color", which make you hear the sound of swallowing saliva just by smelling it! Jiuwei chili oil has continuously improved its products, making their taste, texture, and color all reach the peak level.